A quick and healthy solution for breakfast, lunch or dinner! Gluten-free.
Course:
Breakfast, Main Dish, Vegetable
Cuisine:
American
Servings: 1serving
Ingredients
3/4cupcook grain or alternative grain (I used quinoa-split pea blend)can use rice, beans, potatoes, whole wheat couscous, zoodels, etc.
1 large egg
to tastesalt and pepper
3spearsbroccolinior other crunch green veggie like broccoli, brussels sprouts, green beans, etc.
2ouncesarugulaor other leafy green like spinach, kale, collards, lettuce, etc.
2teaspoonsroasted pumpkin seeds (pepitas)or pistachios, sunflower seeds, etc.
2tablespoonsAvocado Cilantro OPA dressing by Litehouse
Instructions
Place pre-cooked grain or grain substitute in bowl along with broccolini, loosely cover and steam in microwave for 90 seconds.
Meanwhile, bring small skillet to medium heat and cook egg, sunny side up, to desired level of yolk “doneness”. Salt and pepper to taste.
Remove bowl from microwave, push contents to one side, and fill remainder of bowl with arugula.
Add sliced avocado, pumpkin seeds and egg on top. Drizzle with dressing.
Note: I used a combination of quinoa and split green peas that I meal prepped by simmering ½ cup dry split peas in 3 cups of water for 20 minutes and then adding ½ cup of quinoa and simmering together for another 20 minutes. Season to taste, cool and place approximately ¾ cup in freezer container, repeat for total of 4 ¾-cup servings.